Pancakes
By VicentaLakin
Pancakes from Tianjin have come to Shandong, where creative changes have been made, mainly by changing the oil bars inside into a specially made brittle. This has made it easier for cookers to perform at home, after all, to be healthier and healthier than a tart. Pancakes on the streets, the most unsettling thing is thin. Looks like it's a good color, and it tastes like it's fresh, and it's possible there's additives in the pasta, not to mention the oil. Making it at home, you can eat pancakes that are both reassuring and nutritious if you manage to make and make pasta. Moreover, any taste of pancakes can be dealt with — one of them: we can use flour and eggs and noodles to make it thin, with olive oil (and, of course, with other good-quality oils) to blow it to the golden soak, with a good taste and a good nutrition. Eggs are good for soothing and, with the effect of fried oil, do not require any additives. If you're in trouble, you can make a hot pancakes. Second: The ratio of pasta to powdered water is usually 1:1. In the case of flat pots, a small amount of water can be added to the house, which is easier to form in the bottom. Flour is mixed with coarse grains or soybean flour so that it can be made of greasy pancakes and more comprehensive and balanced nutrition. All kinds of coarse grains and white flour are ratiod to 1:1... And today, for example, try to show us some greasy pancakes
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pancakes
1
mixed fruit materials: flour 100g, salt 3g, eggs 1, clean water 25g, peanut oil drops
2
(b) Glossy, smooth and smooth, covering the skin of the film for 5 to 10 minutes
3
(b) Combining paste materials: two spoons of flour, two spoons of corn flour, two spoons of green bean flour and seven or eight spoons of cold water (a human mass to see how many people eat as adjusted)
4
(a) Smuggle evenly, provoked with chopsticks, capable of falling down in a constant drop (sweet face, thin face of fruit; thick face, thick skin, controlled by personal preference and cooking level)
5
(a) The fine pasta cane is so thin that it is almost the size of a paper printed that it is able to use a proper amount of dry powder to protect it (as thin as possible, too thick as it is to suck too much oil and eat too much oil)
6
A rectangular of the right size with a sharp blade, depending on the size of your base pan, placed in the middle of the pan, which can be wrapped up in the skin
7
(b) A boiler, a hot boiler, when the fire burns to 60% heat, turns into a fire, drops into the skin, turns over when one blows to gold, and blows up to two sides of gold soak
8
Pick up fruit, suck extra fat on the kitchen paper, spare it
9
(a) A flat-floor pan with a fire, a medium-light-fire heating, when the bottom of the pot is feeling a little hot (not too hot), and a layer of grease (not too large) is evenly painted with a small brush
10
(b) Add paste, turn the pot and spread it with pan shovels
11
(b) Maintain a small fire, and put an egg on the face, and spread it evenly
12
The eggs are covered with an appropriate amount of onion flowers, and when the eggs are generally condensed, the cakes are slowly rolled out of the bottom of the pan with a pot shovel and carefully flipped; the non-cuding pan is more powerful。
13
KEEP THE FIRE WARM AND BRUSH THE SAUCE ON THE FLIP SIDE
14
Put in fruit and lettuce (including all raw foods: lettuce, onions, spices, cucumbers, carrots, carrots ... as you please)
15
Add preferred spices (including all the spices that you like to sow: chili powder, zeal powder, porridge powder, pepper salt powder ... as you like)
16
Roll it up and make a pot